Preheat oven to 220°C/ 200°C fan-forced. Place potatoes in a small roasting pan. Add 1 tablespoon oil. Season with salt and pepper. Toss to coat. Roast for 40 minutes or until tender.

Step 2

Meanwhile, make tomato and paprika sauce: Heat oil in a saucepan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add paprika. Cook, stirring, for 30 seconds or until fragrant. Add vinegar, sugar and tomatoes. Season with salt and pepper. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 15 minutes or until sauce has thickened. Transfer to a bowl.

Step 3

Heat remaining oil in a non-stick frying pan over medium heat. Cook chorizo and haloumi, in batches, for 2 to 3 minutes each side or until browned and crisp. Transfer to a plate lined with paper towel.

Step 4

Arrange potatoes, chorizo, haloumi, olives and lemon wedges on a platter. Sprinkle with mint. Serve with Tomato and paprika sauce.